One reason why potatoes can't be fried yellow is that there is less oil, and the frying time is short. First, cut them into hob pieces, and then cook them in the pan. If you like waxy, cook them for a while until they are cooked quickly. If you don't like waxy, cook them out in advance, and then fry them for a while to control the moisture. Pour a little oil into the oil pan and let it slowly fry out the burnt skin bit by bit.

Fried potato practice

If you want to fry potatoes golden on both sides, you need proper heat and slow frying. It is a special dish. The main raw materials are potatoes and onions. When frying them almost, pour a little less oil around the potato pieces and turn on a small fire to continue frying. If it feels so cold, it will not be easy to soften. After frying, take out the pot and sprinkle with barbecue ingredients. It is best to spread it evenly.

Wash and dice the chicken breast, put it in a bowl, add 1 spoon of cooking wine, 1 spoon of starch, 1 teaspoon of soy sauce, 1 egg white, 1g salt, 1g sugar into the bowl, stir well, and marinate/kloc.

Heat the pot with oil, add diced earth beans, dry-fry over high fire, turn over and stir-fry until golden brown, turn to medium heat, push the potatoes aside, add marinated diced chicken and stir-fry until they change color, then stir-fry the two together, continue to fry for 2 minutes on medium heat, add half a teaspoon of sugar, half a teaspoon of salt and half a teaspoon of soy sauce, stir-fry evenly, and sprinkle with chopped green onion.